Endives and Mushrooms Puff Pastry Tart

Name: Endives and Mushrooms Puff Pastry Tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 200g puff pastry; 1/4 cup (60 ml) butter; 1 tablespoon (15 ml) honey; 4 endives, halved lengthwise; 1 package 227 g white button mushrooms, thinly sliced; 4 green onions, thinly chopped; 2 tablespoons (30 ml) mustard; 2 tablespoons (30 ml) 35% cream; Parmigiano-Reggiano cheese shavings; Salt and pepper

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Preparation 15 min
Cooking 35 min
Chilling 15 min
Servings 4

Végétarien
Sans noix
Sans oeufs

Ingredients

- 200g puff pastry
- 1/4 cup (60 ml) butter
- 1 tablespoon (15 ml) honey
- 4 endives, halved lengthwise
- 1 package 227 g white button mushrooms, thinly sliced
- 4 green onions, thinly chopped
- 2 tablespoons (30 ml) mustard
- 2 tablespoons (30 ml) 35% cream
- Parmigiano-Reggiano cheese shavings
- Salt and pepper

Preparation

- Line a baking sheet with parchment paper. Roll out the dough into a 25-cm (10-inch) square and place on the baking sheet. Refrigerate for 15 minutes.
- In a skillet, melt half the butter and honey. Brown the endives on both sides until they are tender. Season with salt and pepper. Set aside.
- In the same skillet, brown the mushrooms and onions in the remaining butter. Season with salt and pepper. Set aside.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- In a bowl, blend the mustard and cream. Spread on the puff pastry.
- Scatter the mushrooms and arrange the endive, flat side up. Bake for 25 minutes or until the pastry is golden brown.
- Garnish the tart with cheese shavings. Serve as an appetizer.

Endives and Mushrooms Puff Pastry Tart

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Ingredients

Preparation

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